Description
California Sushi Bowls offer a deconstructed and easy-to-make version of classic sushi, combining perfectly seasoned sushi rice with imitation crab, fresh vegetables, and a spicy mayonnaise drizzle. This recipe is ideal for sushi lovers who want a quick, fresh, and customizable meal without the complexity of rolling sushi.
Ingredients
Scale
Rice and Seasoning
- 1 1/2 cups dry Calrose Sushi Rice
- 2 cups water
- 1/4 cup seasoned rice vinegar (Marukan)
Sauce
- 1/4 cup Japanese mayonnaise
- 2 teaspoons sriracha
Protein and Vegetables
- 8 oz imitation crab, chopped into small pieces
- 1/2 cup diced English cucumber
- 1 large avocado, peeled and sliced
Garnishes
- 1–2 nori sheets, chopped or crumbled into small pieces (add more if desired)
- Black and toasted sesame seeds (for garnish)
- Nori Furikake (for topping)
- 1/4 cup low-sodium soy sauce (for serving)
Instructions
- Rinse and Cook Rice: Start off by thoroughly rinsing 1 1/2 cups of sushi rice in a mesh sifter until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Add the rinsed rice to a rice cooker along with 2 cups of water. Turn on the rice cooker and allow the rice to cook fully.
- Cool and Season Rice: Once the rice is cooked, transfer it to a rimmed baking sheet to let it cool. Pour 1/4 cup seasoned rice vinegar evenly over the rice and gently fold it in using a rice paddle, being careful not to mash the grains. Allow the rice to cool completely for the best texture.
- Prepare Spicy Mayonnaise: In a small bowl, combine 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha. Mix until smooth to create a flavorful spicy mayo sauce.
- Chop Ingredients: Chop 8 ounces of imitation crab meat into small bite-sized pieces. Dice 1/2 cup of English cucumber into small cubes. Crumble or chop 1-2 nori sheets into small pieces.
- Assemble the Bowl: Add the cooled sushi rice to serving bowls. Top with chopped imitation crab, diced cucumber, and sliced avocado. Drizzle the spicy mayonnaise evenly over the bowl.
- Garnish and Serve: Sprinkle chopped nori pieces, black and toasted sesame seeds, and Nori Furikake on top for added flavor and texture. Serve with 1/4 cup low-sodium soy sauce on the side for dipping or extra seasoning.
Notes
- For best results, use Calrose sushi rice as it has the perfect texture for sushi bowls.
- You can adjust the amount of sriracha in the spicy mayo to suit your preferred spice level.
- Feel free to add other toppings such as sliced radishes, shredded carrots, or edamame for extra color and nutrition.
- Use low-sodium soy sauce to keep the sodium content moderate.
- This dish is best consumed fresh but can be stored in the fridge for up to 24 hours; avoid adding avocado until just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-Cook (except for rice cooking)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
Keywords: California sushi bowl, sushi bowl recipe, easy sushi, imitation crab rice bowl, spicy mayo sushi bowl, deconstructed sushi
